Double Corn Bread

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1/2 cup frozen whole-kernel corn, thawed
• 1/2 cup diced red bell pepper
• 4 tablespoons butter or stick margarine, melted
• 1 large egg, lightly beaten
• Cooking spray

1. Preheat oven to 425u0b0.
2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, and make a well in center of mixture. Combine buttermilk and next 4 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.

flour, yellow cornmeal, sugar, baking powder, salt, baking soda, lowfat buttermilk, corn, red bell pepper, butter, egg, cooking spray

Taken from www.myrecipes.com/recipe/double-corn-bread (may not work)